Trim off green fronds from fennel bulbs. Split lengthwise and remove cores, then using a mandolin, slice fennel very thinly against the grain. Place in a large bowl, add ½ cup lemon juice, also add enough cold water to just cover sliced fennel. Cover and refrigerate overnight (or at least two hours).

Written by: Feed by Round PondThe Feed by Round Pond is a collective voice of the staff that embodies the ethos of all we do--from making wine to making artisanal food products to just plain having fun--here at Round Pond.

Comments

Elaine Meltzer on December 01, 2013:

I would like to make a vinaigrette using your Meyer Lemon Olive Oil and your Red Wine Vinegar. What ratio do you recommend? I bought those products when I visited this summer but haven’t used yet.